Zucchini season is a great opportunity to diversify your diet with healthy and tasty dishes. These vegetables can be fried, baked, stuffed, stewed.
Most of these recipes are well known even to young hostesses. More experienced people know that zucchini can even be used in muffins. Furilia invites you to cook a fragrant snack for the whole family – it can be eaten separately or as an addition to tea.
Flavored zucchini muffins
The recipe is very simple – even those who are not yet very experienced in cooking can easily use it. The food you need can also be found in almost every kitchen. The result should exceed all expectations – the muffins are tasty, tender, crumbly.
Before starting the culinary ordinance, here’s what you need:
• 1 zucchini;
• 100 grams of flour;
• 2 tomatoes;
• 3 chicken eggs;
• 300 grams of hard cheese;
• 40 grams of dill.
You also need a little baking powder, and add salt and ground pepper to taste.
Step 1. Wash the zucchini, dry, peel, coarsely grate and squeeze out excess juice.
Step 2. Wash ripe tomatoes, dry, drain off unnecessary liquid and cut into small pieces.
Step 3. Place the eggs in a convenient container, add a little salt and pepper and beat. If there is no special whisk, it will work out just as well using an ordinary fork.
Step 5. Put chopped tomatoes into the resulting mixture, mix again.
Step 6. Sift flour. Combine it with baking powder in a separate bowl.
Step 7. Pour flour into tomato-egg-squash mixture and stir so that no lumps remain. The dough should have a rather thick consistency: if it’s thin, add a little more flour.
Step 8. Cut the cheese into small cubes, chop the dill greens and add everything to the prepared foods, stirring thoroughly.
Step 9. Lubricate muffin tins with vegetable oil.
Step 10. Pour the resulting mixture into them so that they are half full.
Step 11. Place the tins with future muffins in an oven preheated to 180 degrees.
Delicious vegetable baked muffins with a delicious melted cheese filling will be ready in about 23-35 minutes.
Enjoy your meal!
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